A delicious and flavorful Black Pepper Beef and Cabbage Stir-Fry that combines tender beef with fresh vegetables and a savory sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
450 g beef sirloin or flank steak, thinly sliced
1 tablespoon (15 mL) soy sauce
1 tablespoon (15 mL) cornstarch
1 teaspoon (5 mL) sesame oil
½ teaspoon (2.5 g) freshly ground black pepper
1 tablespoon (15 mL) vegetable oil
½ medium green cabbage, thinly sliced (about 500 g)
1 medium onion, sliced
1 medium carrot, julienned
3 cloves garlic, minced
1 tablespoon (15 g) fresh ginger, grated
2 green onions, sliced
3 tablespoons (45 mL) soy sauce
1 tablespoon (15 mL) oyster sauce
1 tablespoon (15 mL) hoisin sauce
1 tablespoon (15 mL) rice vinegar
1 teaspoon (5 mL) brown sugar
1 teaspoon (5 mL) freshly ground black pepper
¼ teaspoon (1.25 mL) red pepper flakes, optional
60 mL beef broth or water
Instructions
Marinate the beef: In a bowl, combine the sliced beef, soy sauce, cornstarch, sesame oil, and ½ teaspoon black pepper. Toss well and let sit for 10–15 minutes.
Make the sauce: Whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, black pepper, red pepper flakes, and beef broth.
Cook the beef: Heat a large skillet or wok over high heat. Add the vegetable oil. Cook the beef in a single layer for 2–3 minutes, turning once, until browned. Work in batches if necessary. Transfer to a plate.
Cook the vegetables: Add the onion and carrot to the same skillet. Stir-fry for 2 minutes.
Add the garlic and ginger and cook for about 30 seconds, until fragrant.
Add the sliced cabbage. Stir-fry for 4–5 minutes, tossing frequently, until the cabbage is tender-crisp.
Combine: Return the beef to the skillet and pour in the sauce. Toss everything together and cook for 2–3 minutes, until the sauce thickens and coats the beef and vegetables.
Finish: Stir in the green onions and add more freshly ground black pepper to taste.
Notes
For a spicier dish, increase the amount of red pepper flakes.
Serve with steamed rice or noodles for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days.